Ingredients:
For porridge
- ½ cup porridge oats
- 1 cup purified water
- ⅔ cup warm almond milk
- 2 tsp organic raw honey (or agave nectar for the vegan version)
- 1 tbsp raw cacao powder
- 2 tsp coconut oil
- A pinch sea salt
- For crunchy quinoa
- ½ cup quinoa, rinsed and strained
- ¼ cup raw flax seeds, crushed
- ¼ cup raw sunflower seeds
- ¼ cup raw cashew, crushed
- ¼ cup raw almonds, crushed
- 1 tsp coconut oil
- 1 tsp coconut sugar
- A pinch sea salt
Instructions
In a medium saucepan add the rolled oats and water, stir to combine, bring to boil over medium heat, then reduce the heat and let simmer for five minutes.
In a cast iron skillet heat the coconut oil, then add the quinoa, seeds, nuts, salt and coconut sugar and toast for five minutes over medium heat, then transfer into a bowl and set aside to cool.
Transfer the cooked oats into the blender, together with the ½ cup almond milk, coconut oil, cacao powder and agave nectar, and process to obtain a very dense but airy liquid.
Distribute evenly into serving bowls, add the rest of warm almond milk, sprinkle with toasted quinoa mix and serve warm.
*The quinoa mix makes a larger quantity than for two servings, but you can keep the remaining into an airtight container in the refrigerator for up to one week.
SOURCE:
http://www.theawesomegreen.com/whipped-chocolate-porridge-with-quinoa-nut-crunch/
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